This is the second of three cranberry dips that want to try this holiday season. The last one will be this week. This one was also very tasty. This dip was more savory than sweet. The first one was more sweet. This dip had lots of cheese mixed into the dip not just on top. The fresh cranberries mixed in gave a nice pop. This one does not have nuts but you could add nuts to the mix. I like to try recipes for the first time like they are written and then make adjustments to them.
Very nice and cheesy.
The recipe calls for sharp cheddar and I chose the use white cheddar, but you could use either.
Start with a softened 8 oz block of cream cheese.
1/2 cup fresh cranberries. Be sure and wash and look your berries.
a heaping 1/4 cup canned cranberry sauce. I used the whole berry kind.
Grate 1 3/4 cups extra sharp cheddar cheese. I eye balled the measurements.
Add 1/4 teaspoon nutmeg. If you have fresh you can use it.
Add the cranberry sauce to the cream cheese cheese mixture.
Mix well.
Add the fresh cranberry.
I found this cute container this week that is perfect for hot dips.
I sprayed the bowl, and added the dip. More of the cheese goes on top but I will add that tomorrow before I bake.
I covered the bowl and added a note with baking instructions.
The morning I bake I set it out of the fridge for a while then added the cheese. Preheat oven to 375. Bake 18-23 minutes.
Serve warm and bubbly with crackers.
So far I would make both of these dips again.
Baked Cranberry Cream Cheese Dip Recipe
8 oz softened cream cheese
1 3/4 cup grated extra sharp cheddar cheese; additional 1/4 cup for the top
1/4 heaping cup cranberry sauce
1/2 cup fresh cranberries
1/4 cup nutmeg
Preheat oven to 375. Bake for 18-23 minutes.
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